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Provoleta with Chimichurri: Argentine Grilled Provolone

Anne Kjellgren @ Food Wine and Flavor
Provoleta is Argentina’s grilled provolone: crusted outside, molten within, topped with chimichurri. An easy skillet recipe, plus the wines that pair best.
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Prep Time 20 minutes
Cook Time 5 minutes
Chimichurri Rest & Cheese Chilling 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Appetizer
Cuisine Argentine
Servings 4 as an appetizer

Ingredients
  

For the Chimichurri

  • 1 cup flat-leaf parsley finely chopped (packed)
  • 2 tablespoons fresh oregano finely chopped (or 2 teaspoons dried)
  • 3 garlic cloves minced
  • 1 small shallot minced (optional)
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil

For the Provoleta

  • 1 round aged provolone 3/4 to 1 inch thick (about 8 to 10 oz)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon olive oil for the pan
  • Crusty bread sliced or torn, for serving

Instructions
 

  • Make the chimichurri. In a bowl, combine the parsley, oregano, garlic, shallot if using, red pepper flakes, salt, and pepper. Stir in the vinegar and let it sit 5 minutes, then whisk in the olive oil. Cover and rest at least 1 hour at room temperature, or refrigerate up to 1 day (bring back to room temperature before serving).
  • Chill the cheese. Place the provolone round on a plate in the freezer for 15 to 20 minutes. It should be very cold but not frozen; this helps it hold its shape in the heat.
  • Heat the pan. Set a small cast-iron skillet over medium-high heat on the stovetop or grill for about 3 minutes, until very hot. Add the teaspoon of oil.
    Cheese in Pan
  • Season and sear. Sprinkle the top of the cheese with half the dried oregano and pepper flakes. Place it seasoned side down in the skillet, then season the other side. Cook without moving for 2 to 3 minutes, until a deep golden crust forms and releases easily.
  • Flip once. Slide a thin spatula fully underneath and turn the cheese in one motion. Cook 1 to 2 minutes more, until the center is soft and the edges bubble and spread.
  • Serve at once. Take the skillet off the heat, spoon chimichurri over the top, and bring it to the table in the pan with bread alongside.
    Provoleta topped with melted cheese and herbs, served with chimichurri, crusty bread, and a glass of Malbec wine on a sunlit wooden table.

Notes

Notes

  • Buy a single thick slice. Ask the deli counter for one 3/4 to 1 inch slice of aged provolone. Pre-sliced sandwich provolone is far too thin and will melt through.
  • Look for "provoleta." Some markets with Argentine or Latin American sections sell rounds labeled provoleta, pre-cut and ready for the grill.
  • Grill option. On a very clean, well-oiled grate over medium-high heat, cook the chilled round 2 minutes per side. The skillet is more forgiving.
  • Make ahead. The chimichurri keeps, covered and refrigerated, for up to 3 days. The herbs darken over time but the flavor holds.
  • Serve it hot. Provoleta firms quickly as it cools. Cook it when people are ready to eat, not before.
Keyword Argentine grilled cheese, asado appetizer, cheese appetizer for red wine, chimichurri recipe, easy chimichurri, grilled provolone, provoleta, provoleta recipe, provolone appetizer, what to serve with Malbec
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